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Crispy Sourdough Focaccia Recipe with Roasted Garlic and Rosemary

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A crispy sourdough focaccia with roasted garlic and rosemary that delivers a perfect balance of crispy crust and airy crumb, ideal for sharing or savoring alone.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 325ml (1 1/3 cups) lukewarm water
  • 60ml (1/4 cup) olive oil, plus extra for drizzling and the pan
  • 2 tsp sea salt for the dough, plus flaky salt for finishing
  • 2 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • 1 whole head garlic, roasted until soft and golden

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 40 minutes until soft and golden. Cool and squeeze out cloves; set aside.
  2. In a large bowl, combine flour, sea salt, and sourdough starter. Add lukewarm water and olive oil. Stir until a shaggy dough forms.
  3. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding flour sparingly if too sticky.
  4. Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 3-4 hours until doubled in size.
  5. Transfer dough to a well-oiled rimmed baking sheet or cast iron skillet. Stretch to a 12×16 inch rectangle and dimple the surface deeply with fingertips.
  6. Drizzle olive oil over dough, sprinkle chopped rosemary, flaky sea salt, and evenly spread roasted garlic cloves, pressing lightly into the dough.
  7. Cover loosely and let rest for 30-45 minutes while preheating oven to 450°F (230°C). Dough should puff slightly.
  8. Bake for 20-25 minutes until golden brown and crust is crisp. Check bottom for hollow sound and firmness.
  9. Cool on a wire rack for at least 10 minutes before slicing.

Notes

Keep fingertips well-oiled when dimpling dough to prevent sticking and create olive oil pockets. Avoid overworking dough to maintain light crumb. Roast garlic carefully to avoid burning. Measure ingredients by weight for best results. Dough can be refrigerated during first rise for up to 24 hours. Brush olive oil on focaccia after baking for extra shine and flavor.

Nutrition

Keywords: sourdough focaccia, roasted garlic, rosemary, crispy bread, homemade focaccia, easy bread recipe, sourdough bread

Find it online: https://emmayum.com/crispy-sourdough-focaccia-recipe-with-roasted-garlic-and-rosemary-easy-and-homemade/